Thursday, September 1, 2011

Lima-Burger Soup

2 1/2 quarts beef bone broth
16 oz frozen lima beans
12 to 16 oz mixed frozen veggies (or canned, or leftovers, etc)
1 can diced tomatoes
1 1/2 t rosemary
1/2 t marjoram
1/4 t basil
1 t all-purpose seasoning salt
1/4 t garlic powder
several shakes of fresh ground pepper
2 cups dried pasta
2T Worcestershire sauce
*opt. a couple of dashes of fish sauce
1 or more lbs hamburger cooked with 1 large chopped onion

Heat broth, toss in frozen veggies to simmer while browning beef and onions.
Drain meat. Add all other ingredients to soup pot, except the pasta. Bring
to a low simmer before adding the pasta. Cover and simmer for 7 to 10 minutes.
    A nice homey soup- And its enough for at least 2 days!

*Tip: When using hamburger, or any ground meat in soup, leave it in bigger chunks.

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